My whole family loves Dutch Corn or Maize Bread and after trying out several different No-Knead breads, I’ve decided to adapt and make my own No-Knead Crusty Dutch Corn & Maize Bread.. 🙂
Recipe adapted from No-Knead Crusty Bread
- 2 cups all purpose or plain white flour
- 1 cup fine maize or cornmeal plus extra for sprinkling
- 1¾ tsp salt
- ½ tsp instant or rapid-rise yeast
- 140g corn or maize kernels, drain well
- 2 tbsp vegetable or sunflower oil
- 1½ cups warm milk
- Mix flour, cornmeal salt, yeast and corn kernels in a large bowl.
- Add oil and milk and stir with a spatula till a shaggy mixture forms.
- Cover bowl with plastic wrap and set aside at a warm place for 12-18 hrs. (Summer – on worktop; Winter – inside an oven or airing room. Overnite works great.)
- Place a cast iron pot or a casserole dish with a lid (I used a Pyrex dish with lid) in oven and heat oven and pot at 230C for 30 mins.
- Meanwhile, scrap dough with a spatula to loosen from sides of bowl and then scrap dough gently onto a heavily floured baking paper or parchment and roughly shape it into a ball-shape. Sprinkle corn or maize or semolina flour on top of dough. Cover with plastic wrap and let set while pot’s heating.
- Remove hot pot from oven. Lift up baking paper with dough and settle both into pot.
- Fold edges of baking paper to outer edges of pot. Cover and return to oven to bake for 30 mins.
- After 30 mins, remove lid and bake an additional 15 mins (to brown crust top).
- Remove pot from oven and check if bread’s ready. If u hear a shallow sound when bottom of bread’s ticked, then it’s ready.
- Place bread on a cooling rack to cool. Let bread cool thoroughly before slicing.
- You DON’T have to use an enamel covered cast iron pot. You can use anything with a lid that can take high heat. I use a 5kg cast iron pot as well as oval pot which is abt 7kg.
- If not using baking or parchment paper, then you DON’T need to oil pot. At least not in a enamel covered cast iron or regular cast iron pot. Bread won’t stick to pot if you sprinkle flour in pot before putting dough into pot.
We had some with Creamy Chicken & Potato Rendang.. 🙂
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